Chicken à la King

In a pot, place in any vegetables like carrotd, mushrooms, onions, etc & also place a chicken piece in – usually the off-cuts of boney pieces are used. Boil this with salt & dried herbs for aas long as possible, I allowed my stock to boil for 5 hours.

Rinse chicken breast pieces.

Cut the breasts into chunks & place in a bowl.

In a small pot, add in 2 tablespoons butter & allow for it to melt. Add in the chicken chunks. Add in some salt , chicken spice & dried herbs & cook until chicken is soft & cooked throughout. When cooked, set aside.

If you have leftover roast, break them into chunks & set aside.

Next, chop the onions or shallot & set aside.

Clean & slice mushrooms & set aside.

Add 4 tablespoons butter to a large pot.

Throw in the mushrooms & sauté.

Allow the mushrooms to fry for about 5 minutes.

Notice how the mushrooms will cook in their own retained water.

Next add in the onions/shallot.

Fry until onions/shallot are translucent.

Next, add in the flour & continuously mix it allowing the flour to cook.

Cook the flour for 5 minutes. The mixture should get a bit chunky.

Add in the chopped bell peppers.

Mix well, coating the peppers in the chunky mixture.

Cook for 2 minutes & then add in the chicken stock. (Using cold chicken stock will prevent any lumps).

Mix well & bring to a boil on medium-high heat.

When the mixture begins to boil, stir well. The boiling process will allow the flour to combine with the chicken stock & form a thick consistency.

Whilst the mixture is boiling, add in salt, dried herbs, ground black pepper, chicken spice & masala or paprika.

Mix well & after 6 minutes of boiling, turn the heat down to medium-low.

Now time for the chicken, add in the cooked chicken chunks.

Give it a good mix.

Now add in the fresh cream.

Mix well & a creamy mixture is formed.

Serve this Chicken à la King dish with bread, rice or pasta.